Olive Tapenade Pasta Delight (Print View)

Mediterranean pasta with olives, capers, garlic, and fresh herbs in a silky homemade tapenade sauce.

# Components:

→ Tapenade

01 - 1 cup mixed pitted olives (Kalamata and green)
02 - 2 tablespoons drained capers
03 - 2 cloves garlic, peeled
04 - 2 tablespoons chopped fresh parsley
05 - 1 teaspoon fresh lemon juice
06 - 1/4 cup extra-virgin olive oil
07 - Freshly ground black pepper, to taste

→ Pasta

08 - 12 oz dried spaghetti or linguine
09 - 1 tablespoon salt (for boiling water)
10 - 1/4 cup reserved pasta cooking water

→ Garnish (optional)

11 - Chopped fresh parsley
12 - Zest of 1 lemon
13 - Grated Parmesan or vegan alternative

# Directions:

01 - Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package instructions. Reserve 1/4 cup of pasta water, then drain the pasta.
02 - In a food processor, combine olives, capers, garlic, parsley, and lemon juice. Pulse until coarsely chopped. With the processor running, gradually drizzle in olive oil until a chunky paste forms. Season with freshly ground black pepper.
03 - Return the drained pasta to the pot. Add the tapenade and toss thoroughly to coat, incorporating reserved pasta water as needed to achieve a silky texture.
04 - Plate immediately, garnishing with chopped parsley, lemon zest, and Parmesan or vegan alternative if desired.

# Expert Advice:

01 -
  • It comes together in 25 minutes, which means you can feed yourself something restaurant-quality on a busy weeknight.
  • The tapenade is bold and salty in the best way, turning simple pasta into something that feels intentional and special.
  • It's endlessly flexible—vegan, dairy-free, gluten-free if you swap the pasta, and honestly just as good as leftovers the next day.
02 -
  • Don't process the tapenade into a fine paste or it becomes dense and one-note—the texture is what makes it interesting to eat.
  • That reserved pasta water isn't optional; it's what transforms tapenade from a thick spread into something that actually coats the noodles like a sauce.
  • Taste as you go, especially the tapenade on its own, because olives and capers vary in saltiness and you need to know what you're working with.
03 -
  • Buy olives from a deli counter or bulk section if you can—they're cheaper, fresher, and you can taste before committing to a jar.
  • The food processor does this job perfectly, but if you don't have one, a sharp knife and a cutting board work; just chop everything finely and stir it all together with the oil by hand.
Return